Persian Rhubarb Stew
What can I do with raw rhubarb? You can make Persian Rhubarb Stew, also known as Khoresh Rivas, with stewing meat (lamb or beef), rhubarb, fresh herbs, onions, and some spices.
This Persian stew is a traditional Iranian dish that is easy to make and is known for its unique combination of sweet and sour flavors. Rhubarb stew is typically served as a main dish with Persian Rice for a satisfying meal.
Yield: Serves 4
- 550 g rhubarb, cut into 1 1/2-inch pieces
- 450 g stewing meat (lamb or beef), cut into 1 1/2-inch pieces
- 1 bunch of parsley (about 150 g), finely chopped
- 1/4 cup dried mint
- half a bunch of cilantro (about 80 g), finely chopped
- 1 medium onion, finely chopped
- 2 tablespoons crushed tomatoes
- vegetable oil
- 3/4 teaspoon turmeric powder
- 2 tablespoons sugar
- salt & pepper to taste
Heat 5 tablespoons oil in a non-stick frying pan over medium heat. Add the dried mint, parsley and cilantro; sauté for 4-5 minutes. Set aside.
Heat 4 tablespoons oil in a pot over medium heat. Add the onions and sauté until lightly golden. Increase heat to medium-high; add beef and cook until brown on all sides.
Add turmeric and mix well.
Add 4 1/2 cups hot water. Cover the pot and bring to a boil. Reduce heat to medium and simmer covered until beef is tender, about 60-70 minutes (cooking time depends on the thickness of the meat).
Add the herbs, crushed tomatoes, pepper and salt to taste. Simmer covered until beef is completely cooked, about 45-55 minutes. Add more hot water during cooking, if necessary.
Add rhubarb and sugar to the pot, lower the heat to a gentle simmer and cook for an additional 12-15 minutes or until the rhubarb is done. Avoid over-cooking the rhubarb, it would fall apart fast. Serve with Persian Rice.
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@Majella, Rhubarb stalks come in a variety of colors ranging from green to red and there is no significant flavor difference between red and green. I used the green one for this stew.
Is the rhubarb just regular red rhubarb? as it looks a different colour or does it lose it’s colour at the end of cooking? Thanks